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Prospects of applying whey protein hydrolysates in the fermented milk products technology
Koroleva O.V., Agarkova E.Y., Botina S.G., Nikolaev I.V., Ponomareva N.V., Melnikova E.I., Haritonov V.D., Prosekov A.Y., Krohmal M.V., Rojkova I.V.
Viability of lactic acid microorganisms in the low fat probiotic ice-cream
Aslanova M.N., Kulikova I.K., Evdokimov I.A., Volodin D.N., Zolotareva M.S.
Effects of milk protein on quality indices of fruit frozen desserts
Tvorogova A.A., Chizhova P.B., Kazakova N.V., Turbina I.A., Spiridonova A.V.
Product for sport nutrition of schoolchildren
SIMONENKO S.V., KhOVANOVA I.V., LES' G.M., Simonenko S.V., Hovanova I.V., Les' G.M.
Application of milk whey proteins in the production of fermented milks
Gordienko L.A., Evdokimov I.A., Gorlacheva S.V.
Future technology for the dairy industry. DSS Silkeborg AS
Lowering of allergenic properties of milk proteins. Technological approaches
Kurchenko V.P., Golovach T.N., Kruglik V.I., Haritonov V.D., Agarkova E.Y.
The curds with whey protein microparticulate
Losev A.N., Melnikova E.I., Stanislavskaya E.B., Korotkov E.G.
Fermented milks fortified with whey proteins
Donskaya G.A., Drojjyn V.M., Morozova V.V., Bryzgalina V.V.
Factors forming the structure and consistency of milk desserts
Evdokimov I.A., Kulikova I.K., Misyura V.A., Volodin D.N., Semenova I.A., Pilipenko D.N.
Bioprotective properties of the probiotic strains in respect of heavy metals
Zabegalova G.N., Polyanskaya I.S., Semenihina V.F.
Selection of starter cultures for kefir product with reduced allergenicity
Korzhov R.P., Ponomarev A.N., Mel’nikova E.I., Bogdanova E.V.
Membrane technologies in milk processing
Kroll Y.
Curds and curds products with milk whey and its components
Evdokimov I.A., Volodin D.N., Mihneva V.A., Zolotareva M.S., Golovkina M.V., Klepker V.M., Anisimov G.S.
Fermented milk with whey protein hydrolyzate
Novokshanova A.L., Ababkova A.A., Abramov D.V.
Effects of skim milk powder on rheological properties of coagulum
Grunskaya V.A., Korzyuk Y.V., Grunskaya V.A., Korzyuk Y.V.
Technological aspects of applying microparticulates of whey proteins at milk products manufacturing
Dymar O.V.
Improvement of the traditional curds yield
Zenina D.V.
Application of whey protein in the production of cream mass of lowered sugar capacity
Magomedov G.O., Plotnikova I.V., Magomedov M.G., Polyanskii K.K., Pisarevskii D.S.
Yogurt with application of the whey protein concentrate: rheological characteristics
Gordienko L.A., Kulikova I.K., Evdokimov I.A.
Functional properties of fermented milk products with whey protein hydrolysates
Koroleva O.V., Agarkova E.Y., Botina S.G., Nikolaev I.V., Ponomareva N.V., Melnikova E.I., Haritonov V.D., Prosekov A.Y., Kruchinin A.G., Krohmal M.V., Berezkina K.A., Rozhkova I.V., Raskoshnaya T.A., Yurova E.A., Zhizhin N.A.
Milk protein concentrates in the products with foam like structure
Prosekov A.Y., Ivanova S.A., Smetanin V.S., Prosekov A.Y., Ivanova S.A., Smetanin V.S.
Milk products enriched with whey proteins. Technological aspects of developing
Bannikova A.V., Evdokimov I.A.
Milk protein fermented mixture «Molpro M»: effects on curds yield
Arsenieva T.P., Brusentsev A.A., Evstigneeva T.N.
Effects of the enzyme modification on the fractions composition of curds and whey protein
Zobkova Z.S., Zenina D.V., Fursova T.P., Gavrilina A.D., Shelaginova I.R.
Whipping cream with increased level of protein. Sensor and instrumental analysis
Bannikova A.V., Evdokimov I.A.
Effects of the electrohydraulic treatment on the dispersity of curds whey
Kochubei-Litvinenko O.V., Chernyushok O.A., Olishevskii V.V., Marinin A.I.
Nutritive media for bifidobacteria
OSTROUMOV L.A., PROSEKOV A.Y., KURBANOVA M.G., KOZLOVA O.V., Ostroumov L.A., Prosekov A.Y., Kurbanova M.G., Kozlova O.V.
Kontsentrat syvorotochnykh belkov dlya smetannogo produkta
Morozova V.V., Boburkova L.E., Katkova N.N.
Microparticulate of whey proteins in the low lactose ice-cream
Ponomarev A.N., Mel’nikova E.I., Popova E.E.
Functional combined fermented milk product
SAPARBEKOVA A.A., ZhURAVLEV G.N., NOGAEV T.B., Saparbekova A.A., Zhuravlev G.N., Nogaev T.B.
Nanotechnologies of transforming lactose into clusters of bifidogenous concentrates
LODYGIN A.D., DONSKOY N.S., RODNAYa A.B., VARDANYaN A.G., Lodygin A.D., Donskoi N.S., Rodnaya A.B., Vardanyan A.G.
Fermented milk products with whey protein concentrate
Gordienko L.A., Kulikova I.K., Evdokimov I.A., Gordienko L.A., Kulikova I.K., Evdokimov I.A.
1 - 33 of 33 Items

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